A Community Recipe by Coconut dream
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I like to save the meat from my young Thai coconuts and make this. This custard is filling and delicious. It can be used a cake filling, a fruit dip, or just eaten like a pudding. If you are making this with less meat, use only 1 or 2 vanilla beans and less agave nectar. Enjoy! The picture is from a raw cake I just...
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Recipe Directions
1. Mix the vanilla, coconut meat, and agave nectar in a food processor or blender until smooth.
Coconut dream's Thoughts
By coconut dream I like to save the meat from my young Thai coconuts and make this.
This custard is filling and delicious.
It can be used a cake filling, a fruit dip, or just eaten like a pudding.
If you are making this with less meat, use only 1 or 2 vanilla beans and less agave nectar.
Enjoy!
The picture is from a raw cake I just made using this recipe as the filling.
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Comments
Top voted
writeeternity
Nov 26, 2009
This is so inspiring!
pearjoy
Feb 18, 2010
Blix, I would say age like you said. Tastes sweeter, but the nutrient content fades with time.
raw_earth
Nov 26, 2009
That's so beautiful!! Almost too pretty to eat. ;)
All
coconut dream
Apr 03, 2010
blix, young thai coconuts are the white ones witha pointy top. they are FILLED with water (nice taste; not too sweet) and have a soft chewy skin easy to scoop out. the brown coconut is known as a mature coconut. they have barely any water in them and it is VERY sweet. the meat is thick and hard. it is very difficult and time consuming to peel the skin (you can get away with it using a potato peeler). good luck!
pearjoy
Feb 18, 2010
Blix, I would say age like you said. Tastes sweeter, but the nutrient content fades with time.
Trebor
Feb 18, 2010
I am new to this. What is the differnce between young green coconuts and brown ones? apart from their age.
sweetpea
Nov 26, 2009
Beautifully presented.
writeeternity
Nov 26, 2009
This is so inspiring!
raw_earth
Nov 26, 2009
That's so beautiful!! Almost too pretty to eat. ;)
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